Zaatar Tahini Chicken Thighs (Print Version)

Golden chicken thighs seasoned with zaatar, paired with a creamy tahini-garlic drizzle and fresh lemon garnish.

# What You’ll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper

→ Tahini-Garlic Sauce

08 - ⅓ cup tahini (sesame paste)
09 - 2 garlic cloves, finely minced
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon olive oil
13 - ¼ teaspoon sea salt

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# How to Make It:

01 - Preheat oven to 400°F. Pat chicken thighs dry with paper towels and place in a large mixing bowl. Drizzle with olive oil and add zaatar, smoked paprika, garlic powder, salt, and pepper. Toss to coat thoroughly.
02 - Arrange the seasoned chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet.
03 - Roast for 45 to 55 minutes, or until the skin is golden and the internal temperature reaches 165°F.
04 - While the chicken roasts, whisk together tahini, minced garlic, lemon juice, water, olive oil, and salt in a bowl until smooth and creamy. Add more water 1 teaspoon at a time if needed to reach a pourable consistency.
05 - When the chicken is done, let it rest for 5 minutes. Drizzle with tahini-garlic sauce and garnish with fresh parsley. Serve with lemon wedges.

# Additional Tips::

01 -
  • The tahini sauce transforms from a simple drizzle into the most luscious, garlicky companion that makes you want to lick the plate.
  • Chicken thighs stay impossibly juicy while the skin crisps up golden, and the zaatar spice blend does all the heavy lifting without requiring a grocery store hunt.
  • It's naturally gluten-free and paleo-friendly, but honestly, nobody cares about labels when they're this busy eating.
02 -
  • Pat your chicken completely dry before seasoning—any moisture clinging to the skin will steam rather than crisp, and you'll end up with rubbery skin instead of that coveted golden crackling.
  • Tahini separates naturally and can seem impossibly thick at first; whisking it vigorously with the garlic and lemon helps break it down, and adding water gradually gets you to the right consistency every time.
  • Don't skip the 5-minute rest after roasting; it lets the meat reabsorb its juices so each bite stays tender and moist.
03 -
  • If you have time, marinate the chicken in the dry spice mixture for a few hours or even overnight in the fridge—the flavors penetrate deeper and the seasoning becomes part of the meat rather than just sitting on top.
  • Use a meat thermometer to take the guesswork out of doneness; 165°F is safe, but thighs stay juicy even at that temperature because they're naturally fatty and forgiving.
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